Ive been reading a lot this year about how much nicer capon is than turkey. Nice and juicy and tastes like a really good chicken. It better be because I have just bought a 9lb capon from the market! Hes a big old boy! Ive had a google and I think I should be roasting him at 180 (fan) for about 3hr 55 mins. Call it 4hrs! Does that sound right? Does anyone have any tips? Breast side down for a bit? Covered in foil? Butter the breasts? Any advice gratefully received! Thanks!
good choice… I love capon but its getting harder to find… So i would start it off at 200c but immediately turn to 180… lots of butter under the skin, unsmoked streaky bacon all over, no stuffing… I never go by the time, use a good digital meat thermometer. Check it after 3 hours at the leg meat near the bone but not touching the bone itself, when its 60c take it out, invert and cover with double foil and a large towel. Have no fear the temperature will continue to rise… easily 10c and you will be left with a perfectly cooked bird after a rest of 1 hour plus and will still be piping hot… leaving you time to roast the spuds and finish the gravy.
Were having capon too, first time. Was considering brining beforehand, using Nigellas turkey recipe. Or would that be unwise?
Thank you sparkling. That is what I wanted to hear. 4 hours seemed way too long but that is what google said. I need to get it right as Ive taken a chance with this. I never stuff the internal cavity of any bird. Cant see the point. dumdedah I have no idea about brining. However from everything Ive read and been told about capon Im not sure it needs it? I believe capon has a higher body fat content which keeps it juicy and tasty. Plus they are much more mature birds. Unlike turkey which may benefit from brining for added flavour plus tenderising. Im not sure.
Also to add, Im hoping sparkling that if cooked right we will have the tastiest chickeniest chicken ever with lots of lovely leftovers that we can actually use. Rather than the dry, woolly stuff from a turkey. Please tell me Im right!
Ive ordered capon too this year, dont intend telling the rest of them who like turkey so will pass it off as turkey to save the moans about tradition 
Saw it as cooks prerogative to choose what was cooked and Im sick of cooking turkey that I find really boring and bland. Once its eaten and theyve raved about the turkey Ill tell them it was capon and set a new tradition for next year.
You shouldnt need to brine a capon. A good free range one usually has a good amount of body fat. Yes to putting bacon on top, and you can put a bunch of fresh herbs in the cavity, and as I do half a small onion or apple which will provide moisture (and flavour) from the inside. Always put foil over the tin while roasting, until the last half hour or so when you can brown the skin. I usually ladle out the juices from the tin into a jug and spoon off the fat, returning it to the tin and the juices to the pan I boiled the potatoes in, for the gravy. I have to say that the one we had last year was fantastic, gorgeous flavour and a good firm textured meat, but tender as well. The juices were a deep golden brown and made wonderful gravy. Ours was almost 8lb and yielded 8 good adult portions. I think it had 3.5 hrs at gas 6, non fan assisted oven. Then rested under foil with doubled towel on top.
Insanity I wish Id kept my big mouth shut and done the same as you instead of shouting look what Ive got! when I got home. That is why I really need to get this spot on. No pressure 
Girly sounds delicious and exactly why I went for capon!
Yes girly foil is the key… how can i have missed that bit ?? … too much vino last night. Cover it properly and seal the edges round the roasting tin so you bake and steam in one… it will still go golden and lush looking…
Yes Heman 4 hours way to long … check it earlier than 3 hours just to be safe.. dont want to dry it out … also take it out of the fridge a good few hours before you cook it… I will probably get flamed for that but all chefs do it without issue …
Thank you for the advice sparkling and girly. I really appreciate it. Im going to take it out of the fridge about 3 to 4 hours before Im going to roast it. I always do this with any bird or joint of meat. Ill put fresh herbs (bay, thyme, rosemary and sage) in the cavity along with an onion. Butter under skin. Bacon all over. Seal him up in foil. Into hot oven then down to 180c. Check at 2hrs 30, I think to see how its doing. Maybe take off the foil then and check again at 3hrs. Once its cooked Ill put him breast side down, wrap him in foil cover with my trusty towel ( its one of dss old baby towels with a hood on!) and leave to rest while I do everything else and have a glass or champers. Thank you again, Im feeling quietly confident
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Cooking a Capon As a general rule, a capon should be roasted for 17 minutes per pound, so a 10 lb. bird would require a total roasting time of just under 3 hours. The capon is done cooking when a meat thermometer inserted into the thickest part of the capon’s thigh reads 165 degrees, or the juices run clear.
Also to add, Im hoping sparkling that if cooked right we will have the tastiest chickeniest chicken ever with lots of lovely leftovers that we can actually use. Rather than the dry, woolly stuff from a turkey. Please tell me Im right!
Mumsnet carries some affiliate marketing links, so if you buy something through our posts, we may get a small share of the sale (more details here)
good choice… I love capon but its getting harder to find… So i would start it off at 200c but immediately turn to 180… lots of butter under the skin, unsmoked streaky bacon all over, no stuffing… I never go by the time, use a good digital meat thermometer. Check it after 3 hours at the leg meat near the bone but not touching the bone itself, when its 60c take it out, invert and cover with double foil and a large towel. Have no fear the temperature will continue to rise… easily 10c and you will be left with a perfectly cooked bird after a rest of 1 hour plus and will still be piping hot… leaving you time to roast the spuds and finish the gravy.
Thank you sparkling. That is what I wanted to hear. 4 hours seemed way too long but that is what google said. I need to get it right as Ive taken a chance with this. I never stuff the internal cavity of any bird. Cant see the point. dumdedah I have no idea about brining. However from everything Ive read and been told about capon Im not sure it needs it? I believe capon has a higher body fat content which keeps it juicy and tasty. Plus they are much more mature birds. Unlike turkey which may benefit from brining for added flavour plus tenderising. Im not sure.
Were having capon too, first time. Was considering brining beforehand, using Nigellas turkey recipe. Or would that be unwise?
Then cut the capon into pieces (poultry shears are better than knives for this). I’ve given some instructions on how to do that here. More of the juice will be released when you cut it, and you can take the drippings from the capon and mix it in a saucepan with a little bit of cream – just enough to lighten it in colour. I put that in a gravy dish and poured it over the meat and stuffing when I served it.
Take the bird out of the refrigerator 2 hours before you’re ready to cook it and snip any strings that are tying it together. Remove anything that might be stuffed on the inside, although I think they tend to do that for turkey more than chicken. Before you cook it, pre-heat the oven to 170°C (325°F). Then, take 2 tablespoons melted butter, and 2 tablespoons olive oil, mix it together, and massage it into the capon. Generously salt the bird, and less-generously pepper it, then spinkle herbes de Provence everywhere. At the risk of repeating myself here, make sure you massage all the seasoning into every nook and cranny, even the inside of the capon. It will taste better if the inside is seasoned too. (Sorry for the squeamish among you).
Pour a glass of white wine and two glasses of water in the pan, and put it at the bottom of the oven at 170° C for one hour. Here it is after one hour – beginning to brown, but far from being ready.
I lightly stir-fried 50 grams of bacon (4 or 5 pieces) and chopped them in pieces, adding that plus 200 grams of ground sausage (raw) to the bread-crumbs. Then the seasoning : zest from a lemon, 1/2 teaspoon salt and 1/2 teaspoon pepper, a shallot and an onion minced, 20 grams of parsley, chopped, 2 eggs, a tablespoon cognac or (in our case, 2 tablespoons alcohol-free white wine). When this is all mixed together, add eight chopped chestnuts and stuff the whole thing inside the chicken.
In case you’re still in the dark, a capon – chapon in French, pronounced sha-pawn, except you make the last bit all nasaly and don’t pronounced a hard n – a capon is a very large bird. Mine was 3.16 kilos, or 6.6 pounds.
What’s For Dinner? Golden Oven Roasted Capon
FAQ
Is capon worth it?
Is a capon more expensive than chicken?
How many people does a capon serve?
Does capon taste different than chicken?
How long do you cook a 7 lb Capon?
Total roasting time (including the 30 minutes at 450°F) for a 7 lb capon should be about 2 hours (17 minutes per pound). Allow the capon to rest for 15 minutes before carving. If you’d like, you can make gravy with the pan juices while the capon rests, but truthfully, the meat is so moist and tender you really don’t need it.
How long do you cook a capon in the oven?
Roast the capon for 30 minutes at 450°F, then lower the temperature to 350°F. Baste the capon with the pan juices and return to the oven. Continue roasting, basting every 15 minutes, until an instant read thermometer placed in the thickest part of the thigh registers 165°F.
How do you cook a capon in a crock pot?
Rub capon with butter. Rub the ½ cup of softened butter over the capon, covering the entire bird. Pour the 1 cup of chicken broth into the bottom of the roasting pan. Cook. Roast the capon in the preheated oven at 350°F ( 175°C) for approximately 2-3 hours, or 20 minutes per pound.
How do you roast a capon?
Roasting a capon requires some care and attention to ensure that the meat is cooked properly and comes out juicy and flavorful! You will need a roasting pan, a roasting rack, and a basting brush to begin. An 8-10 pound capon will be approximately 8 servings!